1 16-oz package extra firm tofu, drained and pressed dry
1 package dried udon noodles, either 9.5 or 8 ounces
3 tablespoons canola oil, for cooking
6 Brussels sprouts, shredded
2 large carrots, shredded
1 tsp Japanese Seven Spice, divided
3 tablespoons soy sauce, or Tamari
2 tablespoons rice vinegar
Instructions
If you are using tofu, open the package and drain it. Slice the tofu in half width-wise and put the two blocks on a layer of paper towel. Put several more paper towels on top and a cutting board on top of that. Let sit for about 30 minutes, changing the paper towels when they are soaked. Preheat the oven to 375 degrees and slice the tofu into cubes. Put them in an oiled roasting pan and lightly coat the tofu with oil (I use sesame oil). Bake for about 15 minutes, then turn the tofu over and bake for another 15 minutes. During the last several minutes of baking I add a few dashes of soy sauce.
Cook udon noodles in boiling water according to the package directions. Rinse with cool water and drain well, getting as much water off as possible.
Heat 1 tablespoon of the oil in a non-stick saute pan and cook the shredded Brussels sprouts and carrots with ¼ tsp Seven Spice until tender, about 3 minutes. Remove from pan.
In the same non-stock pan, heat another 2 tablespoons of oil. Add the noodles and press them down evenly across the pan with a spatula, then let them cook undisturbed over medium-high heat for 5-7 minutes. The noodles should turn golden brown on the bottom and begin to form a noodle pancake. When they are cooked enough that you can flip the whole "pancake" with a spatula (or two), turn them over and let them cook several minutes on this side. Add the cooked vegetables on top, along with the soy sauce, rice vinegar and remaining ¾ tsp Seven Spice. Break up the noodles and stir everything together. Once heated through, with some of the noodles crispy and some of them soft, serve with tofu on top.
Recipe by forkbelly.com at http://forkbelly.com/udon-noodles-with-seven-spice/